Philly Cheese Steak Pasta recipe
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Ingredients
- 1 (16 ounce) box penne pasta ¼ cup olive oil 1 bell pepper, cut into strips 1 medium onion, thinly sliced 4 cloves garlic, minced 1 pound beef top sirloin, thinly sliced 1 teaspoon Italian seasoning 2 tablespoons butter, cut into small cubes 2 tablespoons all-purpose flour 1 (12 ounce) can evaporated milk 1 clove garlic, minced ¼ cup shredded sharp Cheddar cheese ¼ cup shredded Gouda cheese 3 tablespoons grated Parmesan cheese
Nutrition Info
- 624.6 caloriescarbohydrate: 65.9 gcholesterol: 72.1 mgfat: 26.9 gfiber: 3.4 gprotein: 31.1 gsaturatedFat: 10.7 gservingSize: -sodium: 228.9 mgsugar: 9.6 gtransFat: : -unsaturatedFat: : -
Directions Philly Cheese Steak Pasta
Directions
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Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
Meanwhile, heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute pepper, onion, and garlic for 3 minutes. Add steak and Italian seasoning. Saute until steak begins to firm and is hot and slightly pink in the center, 7 to 10 minutes more. Add remaining olive oil. Drain penne and mix into the skillet.
Melt butter in a saucepan over low heat. Whisk in flour, continue cooking and stirring until a paste forms, about 2 minutes. Add evaporated milk and garlic, stirring constantly until sauce is homogenous. Add Cheddar cheese and Gouda cheese by handfuls, continue stirring until completely melted, about 5 minutes. Remove sauce from heat and drizzle over the pasta.